Lead Cook

Overview

Presbyterian Villages of Michigan, a premier senior living services non-profit organization, has a great opportunity to join our team at The Village of Westland as our Lead Cook. We invite you to help us create new possibilities in quality living for the seniors we serve.

Responsibilities

• Cook meals and oversee the cooking staff in meal preparation according to menus, special dietary or nutritional restrictions, and numbers of portions to be served following proper production techniques and sanitation standards.
• Clean and inspect equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation according to sanitation guidelines.
• Compile and maintain records of food use and expenditures.
• Direct activities of staff performing cook, food service duties and proper kitchen cleaning and sanitation standards.
• Take inventory of supplies and equipment.
• Place orders, requisition of food supplies, kitchen equipment, and appliances, based on estimates of future needs.
• Rotate perishable products and recycle as appropriate.
• Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
• Train new employees for department.
• Assist in resolving customer complaints regarding food quality.
• Attend and participate in all appropriate meetings and training opportunities in order to keep informed on current information and skill development.
• Follow established policies and procedures including but not limited to: Presbyterian Villages policies and procedures, safety policies and procedures, federal, state and local regulations.
• All other duties as assigned.

Qualifications

High School Graduate or General Education Degree (GED). Three or more years experience in food service, culinary, cooking required. Healthcare or institutional cooking experience preferred, but not required. Must have ability to operate a computer. ServSafe/Food Safety certification preferred. Will train for certification, must pass in order to maintain this position. Must be able to interpret menus and recipes and calculate and apply appropriate measurements. Must be available evenings, weekend, and holidays.